Smoked in Texas

Smoking a Lamb Brisket

Nov 9, 2015 By Daniel Vaughn

I ate a lot of lamb around the state a few months back, but it’s a protein I had never cooked in my own smoker. Given that the most common cut found at Texas barbecue joints is the bone-in lamb breast, that’s what I went searching for. While the cut isn’t easy to…

No End to KC Getting Burnt by Texas

Oct 28, 2015 By Daniel Vaughn

Kansas City deserves all the credit for one of barbecue’s greatest inventions: the burnt end. These are the crusty ends from the fatty side of the brisket that are cubed into bite-sized morsels. They’re sometimes re-seasoned and/or sauced, then smoked further to get more tender and a bit crunchy…

You Say Potato…

Sep 9, 2015 By Daniel Vaughn

Since delving into a Bubba Tater from Pappas Bar-B-Q in Dallas, I’ve been eating a lot more baked potatoes than normal. It’s been a search for some of the best and most outrageous stuffed potatoes. This is by no means a complete list of the best potatoes in…

Not Your Average Vegetables

Aug 3, 2015 By Daniel Vaughn

I was eating the third of several courses at a Texas Monthly dinner hosted by Chris Shepherd at Underbelly in Houston. On the family-style platter were meaty ribbons of beef belly (smoked by Ronnie Killen) topped with a chile mostarda. Underneath were bright orange carrots with a black crust. They were…

Pork Brisket

Jul 20, 2015 By Daniel Vaughn

Meat suppliers are always looking for ways to fetch a premium for their cuts of meat. Maybe they just get lucky with something like beef brisket that just gets more popular, but more often they accomplish this by finding different ways to market the cuts they already have or alter the…

The Bubba Tater

Jun 17, 2015 By Daniel Vaughn

The Bubba Tater is one of the most daunting dishes to tackle in Texas barbecue, that is if you plan to eat the whole thing. Most joints just list it as a barbecue baked potato, but it usually starts with a russet potato the size of a Nerf football. When…

Tim Rattray’s Spinalis

Jun 8, 2015 By Daniel Vaughn

San Antonio chef Tim Rattray visited Dallas last week to be the guest chef at Knife for one in a series of special collaboration dinners benefiting RED*. Throughout the week, Knife’s chef John Tesar invited five chefs including Aaron Franklin of Austin’s Franklin Barbecue and Rattray from…

On Sausage Wraps

Jun 1, 2015 By Daniel Vaughn

The sausage wrap is underrated. It’s too simple to get much attention, but it deserves more than bottom-of-the-menu status. At its most basic, a sausage wrap is a link of sausage wrapped in a single slice of white bread. You can call it a wrap, a roll-up, fold-over, or sandwich.

All the Sausages

May 18, 2015 By Daniel Vaughn

Making sausage ain’t easy. There’s the trimming, grinding, seasoning, stuffing, and then the smoking. For barbecue joints, buying a few boxes of cheap sausage from your food distributor is a tempting prospect when compared to the hours required to make your own. But Texas is a place where smoked sausages are a…

Hot & Fast Beef Chuck Short Ribs

Feb 16, 2015 By Daniel Vaughn

It was Valentine’s Day, and some neighbors – who have also been married long enough to stay away from restaurants on the 14th – agreed to join us for dinner. I picked up a couple racks of beef ribs and had planned to smoke them indirectly. After too many dinosaur rides…